Two delicious meals and the practicum time crunch is real.
Ā Ā This week for our last international meal (or maybe it was second to last) and we had I think the best meal so far with some Moroccan Tangier lamb on a bed of seasoned couscous with pomegranate and some spiced so vide Zucchini slices and corn bread. My team made little ground beef Briouats well seasoned with chopped pistachios wrapped in phyllo dough with humus sauce as an appetizer. I was very pleased with how that turned out. The dessert was a very interesting Date filled with almond paste, rich chocolate cake, vanilla biscuit dipped in chocolate and a cranberry reduction. The lamb was unlike anything I had tasted before, similar to stewed roast beef but distinctly different, and the entire thing was very nicely present and received by the guests.Ā
Ā Ā The dinner on Thursday was also very good, the highlight for me being the smoked chicken breast on the main plate. It was the first time I had eaten anything that had been recently smoked in the new smoker and it was done just right. Small chicken breasts smoked for one hour and they had a nice pink smoke layer about 1 centimeter deep that imparted plenty of flavour without being overwhelming. My team was on pastry for that day and we made a sponge cake with Dulce de leche wrapped up into it, people loved it.Ā
Ā Ā Ā The only other development of note this week is the unfortunate realisation that I am not going to finish all of my required practicum hours in the allotted time. I have until December 2nd to get another 24 hours and only two shifts scheduled between now and then. I suppose Iāll have to make it up in the next semester, its been going well at the Algonquin though so Iām not too upset about it, they just have very little work for us practicum students to do.Ā















